Pumpkin Bundt Cake

You know you have something special when you come home and your fiance surprises you with a pumpkin shaped bundt pan and top-of-the-line pumpkin carving tools (in a zip case). As I have stated numerous times, Halloween is my favorite holiday and time of year. I ran out of time to make the pumpkin cake on Halloween, but I made it as soon as I could. Pumpkins are totally still festive until at least Christmas, so I will be making another one of these for Thanksgiving.

This is what fall looks like:

The recipe came from Art and Soul of Baking and the pumpkin bundt cake pan is Nordic Ware (wonderful Minnesota company!).

 

 

 Pumpkin Spice Bundt cake

• 1 stick (4 ounces) unsalted butter, softened (65° to 68°F)
• 1½ cups (12 ounces) firmly packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (8 ounces) canned pumpkin puree (not spiced pumpkin pie filling)
• 2 cups (7 ounces) sifted cake flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¹⁄8 teaspoon ground cloves
• ½ cup (4 ounces) buttermilk, at room temperature

Mix the butter and brown sugar on medium-high speed for 4-5 minutes. Add eggs and vanilla and pumpkin puree. Mix all dry ingredients and add into the pumpkin mix first then add the buttermilk and end with the flour mixture. Bake at 350 degrees for 35-40 minutes.